Cooking web notes

This particular recipe for Apricot Bread is a really delicious moist bread. If you are allergic to nuts, you can substitute the nuts for an equal amount of raisins.

If you like to bake and freeze items ahead of time, this bread will freeze well. Let it completely cool and then wrap in plastic wrap, followed by a layer of aluminum foil. It will keep for up to 3 months in your freezer.

Apricot Nut Bread Recipe

1 cup dried apricots
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
1 cup granulated sugar
1 egg, beaten
1/4 cup water
1/2 cup nuts, chopped
1/2 cup orange juice

Preparation: Soak the dried apricots for 15 minutes in warm water; drain and then chop them into small pieces and set aside.

Preheat oven to 350 degrees.

In a medium-sized bowl, sift together the all-purpose flour, baking powder, salt and the baking soda. In a large bowl, cream together the vegetable shortening and granulated sugar; add in the beaten egg. Stir in the water and orange juice until all ingredients are well combined.

Slowly blend in the flour mixture with the wet ingredients until all are combined. Gently fold in the chopped nuts and apricot pieces.

Lightly grease a loaf pan with nonstick cooking spray. Pour batter into the loaf pan making sure that its even. Let it stand for 5 minutes before placing it into a preheated oven. Bake the Apricot Nut Bread at 350 degrees for 45 to 60 minutes or until its done. Remove from the oven and let it cool down for 10 minutes in the loaf pan, before transferring it to a wire rack to cool.

Copyright © 2009 Shelly Hill, all rights reserved. If you would like copies of my cooking and recipe articles for your site/blog, please contact me for my free reprint policy. Thanks!